Rings with zucchini and quail eggs

Ingredients for the dough for 12 pieces: Sugar - 1 tbsp, flour - 350 gr., Olive oil - 1 tbsp., Dry yeast - 7 gr., Salt - 1 tsp.
Ingredients for the filling: Quail egg - 24 pcs., Salt - to taste, watercress - 50 gr., Crushed garlic - 3 cloves, zucchini - 300 gr., Vegetable oil - 2 tbsp ..
Preparation:
1. Dissolve yeast and sugar in 4 tablespoons. warm water. Stir and set aside for 15 minutes, until the mixture is foamed.
2. Sift flour and salt into a bowl. Add olive oil, diluted yeast and 180 ml warm water, knead the dough. Place the dough on a floured table and knead with your hands for at least 5 minutes. Then return to the bowl, cover and put in a warm place for 1 hour. The dough should double in size.
3. Meanwhile, prepare the filling. Hard-boiled eggs, rinse with cold water and peel. Cut each egg in half lengthwise.
4. Peel the zucchini and garlic. Rinse the watercress. Grate the zucchini, finely chop the garlic. Fry vegetables in heated vegetable oil, 4 minutes. Salt to taste. Remove from heat, add watercress, stir.
5. Roll out the dough very thinly. Cut 12 squares of 12 x 12 cm from it. Put 2-3 tbsp on one edge of each square. fillings. Put 4 halves of eggs on top in one row.
6. Preheat oven to 200 ° C. Roll the filled strips into tubes. Then roll each tube into a ring, fastening the ends tightly. Place on a greased baking sheet and bake for 20-25 minutes. Serve the rings warm.